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ISSN: 2157-7110

Food Processing & Technology Editorial

Freeze Drying: A Process of Food Preservation

Gloria Thomson*
Journal of Food Processing and Technology, Editorial Office, Longdom Journals, LONGDOM GROUP SA, Avenue Roger Vandendriessche,
18, 1150 Brussels, Belgium

IMAGE ARTICLE

Figure 1: Drying is a process by which the water activity in the food is essentially diminished, along these lines promoting the concentration of dry
matter without damaging the tissue [1]. Freeze-drying offers advantages such as wholesomeness, and physical appearance of the food remains unaltered.
Freeze-drying is among the various processes applied in food preservation and is based on the sublimation mechanism by direct dehydration of frozen
products. The various advantages of this method involve freezing of all available moisture, thereby maintaining the quality by reducing deterioration by
low-temperature effect, holding the strong structure by forestalling pressure and it capacity to keep up delicate surface of the dried food, particularly those
burned-through in dried structure e.g., dried squid fish, and dried apple natural product [2,3].

REFERENCES distribution and rehydration ability during rehydration. J Food Eng.

2014;123:23-31.
1. Oyinloye TM, Yoon WB. Effect of freeze-drying on quality and
grinding process of food produce: A review. Processes. 2020;8:354. 3. Moreira R, Figueiredo A, Sereno A. Shrinkage of apple disks during
drying by warm air convection and freeze drying. Drying Technol.
2. Deng Y, Luo Y, Wang Y, Yue J, Liu Z, Zhong Y, et al. Drying-induced
2000;18:279-294.
protein and microstructure damages of squid fillets affected moisture

Correspondence to: Gloria Thomson, Journal of Food Processing and Technology, Editorial Office, Longdom Journals, LONGDOM GROUP SA,
Avenue Roger Vandendriessche, 18, 1150 Brussels, Belgium, E-mail: info@longdom.com
Received: November 27, 2020; Accepted: December 05, 2020; Published: December 12, 2020
Citation: Thomson G (2020) Freeze Drying: A Process of Food Preservation. J Food Process Technol 11:855. doi: 10.35248/2157-7110.20.11.855
Copyright: © 2020 Thomson G. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits
unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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